Page 4 of 8

Posted: Mon Mar 13, 2017 23:25
by Butterbean
That's one of my favorites.

Posted: Mon Apr 24, 2017 20:56
by StefanS
During last weekend and sharing skills with Podlasiak, we have made some Ham Kielbasa (Szynkowa). Just want to share some pictures of it, recipe is on beginning of that topic.
Image
Image
Image

Posted: Fri Aug 11, 2017 17:18
by StefanS
My last batch of kielbasa - Grill Kielbasa, Wiejska, Krakowska.
Before smoking (a lot of sunshine)
Image
Very often after poaching I have used ice cold bath (around 5 min) for kielbasa links -
Image
Cooling down - Grill - lighter color (poached, ice cold bath), Wiejska - finished in smoker (darker color).
Image
Krakowska - finished in smoker
Image
Inside -
Image

Posted: Fri Aug 11, 2017 18:06
by Bob K
Looks Delicious Stefan!!! Your Peach trees look good this year too!

Posted: Fri Aug 11, 2017 19:33
by StefanS
Bob K wrote:Your Peach trees look good this year too!
- maybe too good because some branches already snapped of under weight of fruits. And having problem with birds too....

Posted: Sat Aug 12, 2017 18:30
by redzed
That ham sausage looks delicious, I havent't had lunch yet and it makes my mouth water. :grin: I like the looks of the fat in there, the last time I made a szynkowa it was a bit too dry. And that Bob sure has a good eye, I did not even notice the tree varietyt the first time as I was focused on the sausage, and he probably even counted the peaches on that tree. :wink:

Posted: Sat Aug 12, 2017 19:02
by Butterbean
Looks incredible. Nice job.

Posted: Fri Dec 14, 2018 18:08
by StefanS
So - Christmas is coming... two variety of same meat and basics - one with basil and ginger and second - with Lawry's - Southwest sweet &smoky seasoning ... finished in smoker (not using thermometer - just touch&feel experience :lol: )
Image
Image
Image

Posted: Fri Dec 14, 2018 18:38
by Bob K
Nice Stefan!
StefanS wrote: finished in smoker (not using thermometer - just touch&feel experience
I am sure the Cadillac is a finely tuned machine after all the use it gets!!

Posted: Fri Dec 14, 2018 19:02
by redzed
Holy smoke! Beautiful! I am jealous. But you deviating from tradition. :shock: Basil and ginger? And Lawry's sweet and smoky? What's going on?

Posted: Fri Dec 14, 2018 19:14
by StefanS
redzed wrote:Basil and ginger? And Lawry's sweet and smoky? What's going on?
a new trend in sausage making!! or - they were in the reach of the hand :lol: :lol:

Posted: Sun Dec 16, 2018 14:43
by StefanS
So - yesterday friend of mine brings his staff to use Cadillac - effects:
before:
Image
after:
Image
Image
IMO - for Polish style kielbasa i wedzonki - color is almost perfect...

Posted: Sun Dec 16, 2018 20:21
by jens49
Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA

Posted: Mon Dec 17, 2018 07:39
by redzed
Good job Stefan! Maybe you'll have to get into business! Image

Posted: Mon Dec 17, 2018 14:43
by Bob K